2 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1 Stick butter or margarine
1 c Sugar, divided
2 Eggs, separated
1/3 c Maraschino cherry juice
Milk
1/2 c Chopped maraschino cherries
1/2 c Chopped nuts
Sift flour, baking powder and salt three times. In another bowl, cream
until fluffy the butter and 2/3 cup of sugar. Add egg yolks; beat until
light. Combine cherry juice and enough milk to make 7/8 cup liquid. Add
alternately to creamed mixture the flour mixture and liquid ending with
flour. Mix well. Stir in cherries and nuts. Beat egg whites until just
stiff; add reserved sugar and beat stiff; fold into batter. Pour into
greased and lightly floured 9×13-inch baking, 2 8-inch heart shaped pans, 1
greased and floured Bundt cake pan or tube pan. Bake at 350 degrees for 30
to 35 minutes (9×13-inch cake); 25-30 minutes (heart shaped pans), 40 to 45
minutes (Bundt or tube cake pan) or until cake tests done. Cool completely
and top with Cherry Cream Frosting, or as desired.
From
Yields
1 Servings